Easy Cinnamon Roll Cookies with Glaze

These Easy Cinnamon Roll Cookies with Glaze taste just like your favorite cinnamon rolls, soft, buttery, and perfectly spiced! With golden, crispy edges and a sweet glaze drizzle, these holiday cookies bring cozy cinnamon-sugar flavor to every bite. A fun and irresistible twist on a classic Christmas cookie everyone loves!

Try my soft & chewy pecan pie cookies, soft cinnamon rolls or snickerdoodles next!

this recipe!

Soft and Buttery Cinnamon Roll Cookies – Perfect for Christmas Baking

These Cinnamon Roll Cookies are soft, buttery, and swirled with cinnamon-sugar goodness, then finished with a sweet glaze that melts in your mouth.

Warm, cozy, and full of holiday flavor, this easy Christmas cookie recipe is sure to be a new favorite on your holiday baking list!

Why you’ll love this cookie recipe

• Cinnamon roll flavor in a delicious soft cookie
• Easy glaze adds to the texture and flavor of the rolled cookie
• Perfect three bite cinnamon cookie
• Terrific anytime of the year and perfect for Christmas cookies

Ingredients

For a full list of ingredients and amounts needed for this recipe, see the recipe card at the bottom of this page.

• Butter – should be at room temperature for both the cookie dough and the cinnamon sugar filling
• Egg – should be at room temperature
• Brown sugar – I used light brown sugar in this recipe. You can also use dark brown sugar.
• Vanilla – recommend using pure vanilla extract for the best flavour enhancement. 
• All-purpose flour
• Ground cinnamon
• Baking powder

Step by step instructions

You can find a full printable recipe card at the bottom of this page. I’ve included a few visuals and tips to help you along the way as you make these delicious cookies!

Start this recipe by mixing up the dough. You can use a hand mixer, stand mixer and you could even mix it by hand, if you were up for the arm workout!
Beat butter and brown sugar tougher until light and fluffy.

Next, add in the eggs and vanilla and mix until well combined.

In a separate, small mixing bowl, combine the all-purpose flour, cinnamon, baking powder and a pinch of salt. Stir until well combined.

Gradually, add the flour mixture to the creamed butter.

Divide the dough in half and shape into discs. Wrap each one separately in plastic wrap and refrigerate for 1 hour.

After the dough has chilled, remove it from the refrigerator and let it stand at room temperature for 15 minutes.

Between two sheets of waxed paper, roll out each disc, one at a time to a 12×10-inch rectangle. Don’t worry about perfect. You can trim it a little to square it up if needed.

Make the cinnamon sugar filling by combining the brown sugar, butter and cinnamon in a small bowl.

Spread half of the mixture onto the rectangular piece of dough and spread out right to the edges.

Starting at the long side, roll up the dough. When you first start to roll, press down lightly to pinch it into place. This will make it nice and tight in the middle.

Continue to roll up the dough. Wrap the log in plastic wrap and refrigerate for 30 minutes.

Repeat with second disc and wrap that log in plastic wrap and refrigerate for 30 minutes.

Cut rolled logs into 1/4-inch thick slices and place cut side down on parchment paper-lined or greased baking sheets. Place the cookies one inch apart.

Bake, one sheet at a time, in 375°F oven for 9 to 10 minutes. The bottoms and edges will be lightly browned.

Cool on wire racks.

For the glaze: Combine powdered sugar, milk and vanilla together in small mixing bowl. You can either drizzle the glaze over top with a fork, or place in piping bag and cut a small piece from the end and pipe over top of each cookie.

Variations

You can enjoy these cookies without the glaze but we feel the glaze really adds to the texture and flavor of these cinnamon spice cookie.

Adding some maple syrup to the glace mixture above to enjoy a maple glazed cinnamon roll cookies or maple iced cinnamon cookies.

Sandra’s tips for making the best recipe for cinnamon roll cookies

• Use room temperature butter and eggs for much better baking results
• Pure vanilla extract is better to use for better tasting cookies
• Measuring the flour properly is very important in baking cookies, use a spoon to scoop the flour into the measuring cup and levelling off with a knife
• Divide the dough in half and shape into discs. Wrap each one separately in plastic wrap and refrigerate for 1 hour
• You can use a fork or piping bag to ice the cookies

Storage

Use an airtight container to store for 3 to 5 days or in the fridge for 7 days with parchment paper to separate the cookie layers.

These cookies freeze very well using a freezer-safe container for 2 – 3 months, between layers of parchment paper. Thaw in the fridge or at room temperature before serving with coffee as I like to enjoy them.